Combine the tomatoes, garlic, vinegars, EEVO and basil in a large bowl. Salt and pepper to taste and set aside.

Tear the bread into 2cm pieces (the book said to cut the crusts off first but I tried both ways and I couldn't tell the difference) and put them on a baking sheet. Drizzle over the olive oil and salt to taste and toss everything together so it's all coated in oil.

Bake bread for 12 minutes or until crispy outside and still chewy inside.